At least 24 hours before you wish to make the dessert, peel the bananas and place in the freezer.

When you’re ready for dessert, make the Chocolate Sauce and Coated Cereal BitsPlace the Erewhon Crispy Brown Rice Cereal and Erewhon Corn Flakes Cereal in a small bowl and set aside.

In a small, heavy-bottomed pot, combine the cocoa powder, coconut sugar, stevia (if using), water, coconut oil and salt. Heat over medium heat, stirring constantly, until the coconut sugar is dissolved and the mixture begins to bubble at the edges. Remove from heat and set aside 1/4 cup of the sauce in a glass measuring cup or small bowl.

Pour the remainder of the sauce from the pot over the cereal in the bowl, and toss with a wooden spoon until the cereal is completely coated. Place the coated cereal in the refrigerator while you blend the base of the Bluster.

Make the Ice Cream Base

Break the frozen bananas into 4-5 chunks each and place them in the bowl of a food processor. Pulse until the mixture is broken up, then continue to process until it comes together and blends to form a smooth, creamy mixture resembling soft-serve ice cream (you may need to scrape down the sides occasionally).

As soon as the desired texture is achieved, stop the processor and sprinkle the coated cereal into the processor bowl along with the cacao nibs. Pulse once or twice only to incorporate the cereal and break up the nibs a bit (but do not overprocess! You want the bits of cereal and cacao nibs to remain visibly separate from the banana base).

Scoop into bowls or tall glasses and drizzle with the reserved chocolate sauce. Enjoy immediately.

Additional Notes:For a lower-glycemic version, use frozen pear instead of banana. Just as delicious!